Best Cookie Recipes for the Holidays

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In a former life (aka, before my attached-at-the-hip daughter was born), I baked a LOT. It’s probably a top 5 reason my husband married me. And if you were lucky enough to be our neighbor, coworker, teacher, close friend, or family, you could expect to be spoiled with lots of treats around the holidays (you’re welcome). And now YOU are lucky enough to have the recipes for said treats! These are a few tried-and-true cookie recipes that I use year after year. If it ain’t broke, don’t fix it, I say.

These recipes WORK — no adjusting for altitude needed.

Gingersnaps

This cookie recipe is SO GOOD and SO SOFT! The recipe doubles well, too!

  • 6 tablespoons softened butter
  • 1/2 cup dark brown sugar
  • 1 egg
  • 1 1/2 teaspoons vanilla
  • 1/4 cup molasses
  • 2 teaspoons ginger
  • 3/4 teaspoon cinnamon
  • 1/8 teaspoon cloves
  • 1/8 teaspoon nutmeg
  • Pinch of salt
  • 1/2 teaspoon baking soda
  • 1 1/2 cups flour
  • 1/2 cup sugar for rolling

Preheat oven to 350°. Line baking sheet. Cream together butter and brown sugar until fluffy. Mix in eggs, vanilla, and molasses until completely combined. Add flour, baking soda, salt, and spices, and stir until just incorporated without over-mixing. Chill dough at least 2 hours, overnight if possible. Roll dough into 1″ balls, roll in sugar, and place on baking sheet. Bake 8-9 minutes. They will seem underdone, but set up when cooling.


Peanut Butter Blossoms

A classic! Make sure you don’t get them over-done!

  • 1 3/4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sugar + some for rolling later
  • 1 stick butter, softened
  • 1/2 cup peanut butter
  • 1/2 cup light brown sugar
  • One egg
  • 1 tablespoon milk
  • 1 teaspoon vanilla
  • 5 dozen Hershey Kisses

Preheat oven to 375°. Sift together flour, baking soda, and salt; set aside. Cream together butter, peanut butter, sugar, and brown sugar. Add egg, milk, and vanilla, beat until well blended. Gradually add flour mixture, mixing thoroughly. If dough is very soft, refrigerate for an hour. Roll dough into 1″ balls, then roll in sugar and place on a greased or lined cookie sheet. Bake until very light brown, 6-8 minutes. Remove from oven, pressing Hershey Kisses into centers, allowing slight cracking. Bake for 2-3 minutes more.


Candy Cane Fudge

Okay, this one’s not a cookie, but you’ll be glad I included it! This is my husband’s favorite thing I make during Christmastime.

  • 6 tablespoons butter
  • 1 teaspoon vanilla
  • 1 cup Hershey candy cane Kisses (about 30)
  • 2 cups sugar
  • 5 ounces evaporated milk
  • 20 mini marshmallows
  • 2 full-size candy canes, crushed

Line 8×8 baking pan, covering all edges. In a large bowl, add butter, vanilla, and kisses; set aside. Put sugar, milk, and marshmallows in a saucepan. Over medium heat, bring to a boil and boil for 5 minutes, whisking CONTINUOUSLY. Pour mixture over chocolate. Mix together with a rubber spatula until butter and chocolate have melted and mixture is well blended. Pour into 8×8 pan, top with crushed candy cane. Refrigerate until set, then cut into pieces.

Enjoy!!

My only ask is this: Share what you bake with those around you. Make it a point to make others feel seen and appreciated. It’s so easy to double a recipe and make enough to give to others!

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